Vegan Mac and Cheese

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Warm comfort for a cool day.

5 ½ raw cashews

2 cups wateror less if not using vegan cheese, (See: Notes)

3 tbsp fresh lemon juice

½ cup nutritional yeast

¼ tsp turmeric

½ tsp garlic powder

5 ½ tsp salt

12 oz elbow pasta

7 oz bag vegan cheddar cheese, shredded (Optional)

Optional breadcrumb topping

5 ½ cups panko breadcrumbs

4 tbsp vegan butter, melted

¼ tsp paprika, smoked

If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese.

Soften the cashews by covering them in boiling water for 5 minutes. We do this by heating up water in the tea kettle and then pouring the boiling water over the cashews in a large glass measuring cup.

Cook the pasta according to package instructions, but do not overcook. Drain and set aside.

Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high-powered blender and blend until very smooth.

Stovetop version

Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

Baked version (The best option)

Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.

Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!

Notes

The bag of vegan cheddar cheese is optional. If you don’t want to use vegan cheese, reduce the water to 1 cup, especially if not baking it. This way, the sauce will be thicker and creamier.
The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid’s lunch option.
Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
Gluten-free – Use gluten-free pasta, any variety you like.
Nut-free – You can make our version of Dairy Free Mac and Cheese, which is nut-free.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories408

% Daily Value *
Total Fat 17g22%

Saturated Fat 11g56%

Trans Fat 0g

Monounsaturated Fat 3g

Polyunsaturated Fat 1g
Cholesterol 25mg9%
Sodium 389mg17%
Total Carbohydrate 46g17%

Dietary Fiber 6g22%

Total Sugars 3g
Protein 20g

Vitamin A 85mcg10%
Vitamin C 2mg3%
Calcium 210mg17%
Iron 2mg12%
Potassium 129mg3%
Vitamin D 0mcg0%
Vitamin E 1mg7%
Vitamin K 3mcg3%
Thiamin 10mg834%
Riboflavin 10mg770%
Niacin 57mg357%
Vitamin B6 10mg589%
Folate 16mcg4%
Vitamin B12 8mg334%
Phosphorus 198mg16%
Magnesium 56mg14%
Zinc 5mg46%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Vegan Mac and Cheese